Vanilla Cream Cheese Danishes
Buttery puff pastry squares filled with tangy cream cheese and topped with a vanilla glaze and pearl sugar. These impressive yet approachable pastries come together quickly when you use frozen puff pastry. Bake them until golden and crispy, then dress them with a silky vanilla icing for a breakfast or brunch showstopper that rivals the bakery.
- Prep
- 25 min
- Cook
- 20 min
- Wait
- 30 min
- Total
- 1 hr 15 min
- Makes
- 12 danishes
Steps
Before you start
- Remove puff pastry from freezer to thaw (45 minutes to 1 hour) until pliable but still cold
- Preheat oven to 400 degrees F (200 degrees C) in the last 15 minutes of prep
- Have cream cheese at room temperature for smooth filling
- Line two baking sheets with parchment paper
Prepare the cream cheese filling
- In a large bowl, beat the room-temperature cream cheese with an electric mixer on medium speed for about 1 minute until it is light and fluffy.
- Add the granulated sugar and beat until well combined, about 30 seconds.
- Stir in the vanilla extract (0.5 tsp), egg yolk, and a pinch of kosher salt.
- Mix until the filling is smooth and completely homogeneous.
- Set aside.
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Ready when: Filling is light, fluffy, and completely smooth
Tip: Cold cream cheese will not mix smoothly; leaving it out for 30-60 minutes beforehand is crucial.
Cut and arrange pastry squares
- Once the puff pastry sheets are thawed but still cold and pliable, unfold them onto a work surface.
- Using a sharp knife or pastry wheel, cut each sheet into 6 equal squares (you will have 12 squares total from the 2 sheets).
- Place 6 squares on each prepared baking sheet, spacing them about 2 inches (5 cm) apart.
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Ready when: Pastry is cut into 12 even squares and arranged on sheet pans
Tip: Keep the pastry cold and work quickly; warm pastry becomes sticky and difficult to work with. If it starts to soften, refrigerate it for 5-10 minutes.
Fill the pastries
- Spoon about 1.5 tablespoons (22 ml) of the cream cheese filling into the center of each pastry square.
- Spread it gently with the back of a spoon, leaving a 0.5-inch (1 cm) border around all sides.
- The border prevents the filling from leaking out during baking and allows the pastry edges to puff properly.
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Ready when: Each danish has an even layer of filling with a clear pastry border
Tip: Do not overfill; excess filling will leak out and prevent the pastry from puffing up evenly.
Prepare egg wash
- In a small bowl, whisk together 1 large egg and 1 tablespoon (15 ml) of whole milk until well combined and smooth.
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Ready when: Egg wash is smooth and uniform with no lumps
Brush with egg wash and add toppings
- Lightly brush the exposed pastry border (the 0.5-inch/1 cm edge) of each danish with the egg wash.
- Avoid brushing the filling itself, as this will make it soggy.
- If using pearl sugar, sprinkle about 1 teaspoon (5 g) onto the egg-washed border of each danish.
- The sugar will caramelize and create a beautiful sparkly crust.
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Ready when: All pastry edges are lightly glazed and topped with pearl sugar
Tip: Pearl sugar is optional but highly recommended; it adds texture and visual appeal. If you do not have it, you can skip it or use a light sprinkle of coarse sugar.
Chill before baking
- Place both baking sheets in the refrigerator for 15-20 minutes.
- This rest allows the gluten in the pastry to relax and helps the danishes bake more evenly with maximum puff.
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Ready when: Danishes are cold to the touch and firm
Bake the danishesOven 400°F / 205°C
- Remove the baking sheets from the refrigerator.
- Bake at 400 degrees F (200 degrees C) for 18-22 minutes, until the pastry is puffed and deep golden brown on all edges and the filling just barely shows a slight wobble in the center when gently shaken (do not overbake or the filling will dry out).
- The pastry should sound slightly crispy when tapped.
- If one sheet browns faster than the other, rotate the sheets halfway through baking.
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Ready when: Pastry is deep golden brown, edges are puffed, and filling shows slight wobble in center
Tip: Do not overbake; overdone pastry becomes hard and filling dries out. The filling will continue to set slightly as it cools.
Cool before glazing
- Remove the danishes from the oven and transfer the baking sheets to cooling racks.
- Let them cool at room temperature for at least 10 minutes.
- This is essential: glazing hot pastries will cause the glaze to melt and run off.
- The danishes should be warm but not hot to the touch.
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Ready when: Danishes are warm but cool enough to handle comfortably
Tip: Do not wait too long or the glaze will not adhere well; apply it while they are still warm.
Make the vanilla glaze
- While the danishes cool, sift the confectioners sugar into a medium bowl to remove any lumps.
- Add 0.75 teaspoon (3.75 ml) of vanilla extract and 2 tablespoons (30 ml) of heavy cream.
- Whisk together until you have a smooth, pourable glaze with the consistency of thick honey.
- If it is too thick, add more cream 1 teaspoon (5 ml) at a time; if it is too thin, add more confectioners sugar 1 tablespoon (8 g) at a time.
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Ready when: Glaze is smooth, pourable, and coats the back of a spoon
Tip: Sift the confectioners sugar to prevent lumps in the glaze; a lumpy glaze will not spread smoothly.
Glaze the danishes
- Drizzle the vanilla glaze over the top of each cooled danish using a spoon or small whisk, allowing it to cascade down the sides slightly.
- You want a generous but not excessive coating.
- Work quickly while the danishes are still slightly warm so the glaze flows smoothly and sets with a slight sheen.
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Ready when: All danishes are evenly coated with glaze
Tip: If the glaze sets too quickly, warm it gently over low heat or add a tiny splash of cream to loosen it up.
Final set
- Allow the glaze to set for 5-10 minutes at room temperature before serving.
- The danishes are best enjoyed while still slightly warm, within a few hours of glazing, when the pastry is still crispy and the filling is at its creamiest.
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Ready when: Glaze is set and no longer tacky to the touch
Good to know
Tips
- Do not skip chilling the filled danishes before baking; this ensures maximum puff and even browning. Cold pastry steams properly and rises uniformly.
- Egg wash should only coat the pastry border, not the filling. Egg wash on the filling will make it dense and prevent the pastry edges from rising properly.
- The cream cheese filling contains an egg yolk for richness and structure; it is fully cooked during the 20-minute bake at 400 degrees F.
- These danishes are at their best within 4-6 hours of assembly. Prepare them the morning of serving for the crispiest pastry and creamiest filling.
Make ahead
The filled danishes (before baking) can be frozen for up to 1 month on a baking sheet, then baked directly from frozen, adding 2-3 minutes to the bake time. You may also prepare the cream cheese filling and store it in an airtight container in the refrigerator for up to 2 days.
Storage & reheating
Freshly baked danishes are best enjoyed within 4-6 hours of glazing. Store leftover danishes in an airtight container at room temperature for up to 2 days (the pastry will soften slightly but remain pleasant). Refrigerate for up to 3 days; reheat gently in a 300 degree F (150 degree C) oven for 5-7 minutes to restore crispness. Do not freeze baked, glazed danishes; the glaze can crack and the pastry becomes tough when thawed.
Substitutions
- pearl sugar (also called nibbed sugar or nib sugar) → coarse sanding sugar or demerara sugar. Pearl sugar has a unique pop and sparkle, but sanding sugar provides a similar visual effect and crunch. Use the same amount.
- vanilla extract → vanilla bean paste or 1 teaspoon scraped vanilla bean. For a deeper vanilla flavor and visual appeal (tiny black specks), use vanilla bean paste or fresh vanilla bean. Reduce liquid slightly if using paste.
- cream cheese → ricotta cheese (strained) mixed with 1 tablespoon (15 ml) sour cream. Ricotta is lighter and slightly less tangy, but works well in a pinch. Strain it overnight to remove excess moisture.
- heavy cream → whole milk or half-and-half. Whole milk will produce a thinner glaze; half-and-half will be slightly richer. Both work, but glaze consistency may require adjustment.
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- Diet
- VegetarianHalal
- Method
- Oven
- Quick & Easy
- Make Ahead